MARBLED CHOCOLATE GUJIYAS/EMPANADAS

Crispy, crunchy marbled chocolate gujiyas/hand pies/empanandas filled with a coconut, chocolate and walnut filling; these are super delicious snacks to enjoy any time, at festivals or any special occasion in you life!

INGREDIENTS NEEDED:

FOR THE OUTER DOUGH:

1 ¼ cups all purpose flour

2 tbsp plus 1 tsp fine suji/semolina/chiroti rava

2 tbsp plus

1 tsp melted ghee/clarified butter or oil

Pinch salt

FOR THE CHOCOLATE FILLING:

1 cup unsweetened coconut powder

¼ cup powdered sugar

½ cup finely grated chocolate

¼ cup finely chopped walnuts

½ to 1 tsp cinnamon powder

Oil for deep frying

To Make the Outer Dough for Gujiya:

In a large bowl, mix 1 cup flour, 2 tablespoons semolina and 2 tablespoons melted ghee/oil

Using your fingers, form a crumbly mixture.

Add water and make a fairly tight/stiff but pliable dough and keep aside, covered.

In another bowl, mix ¼ cup flour, 1 tsp melted ghee, 1 tsp semolina and 2 tsp cocoa powder.

Add water to make another ball of chocolate dough.

Now mix both the doughs roughly, to make a single dough with a marbled chocolate effect.

Do not knead too much; we need a marbled effect of the cocoa dough.

Keep aside for 15 to 20 minutes, covered.

To Make the Coconut-chocolate Filling:

In a large bowl, mix coconut powder, grated chocolate, walnuts, powdered sugar and cinnamon powder.

Make an even mixture and keep aside.

To Make the Samosas or Gujiyas:

I have used a mold like this.(If you do not have a mould like this, instructions on how to make these is given below).

Take a small golf ball sized piece of dough and roll using a rolling pin to a thin round.

Place the rolled dough into a gujiya mold and gently fill with a teaspoon or two of the filling.

Moisten dough where it touches the edges of the mold.

Gently but firmly close the mold and press well, especially at the edges.

Remove excess dough which is outside the mold and then open the mold.

Gently remove the molded gujiya dough and place aside on a plate.

Continue doing the same with the rest of the dough.

Make sure all the gujiyas are well sealed at the edges (or else press gently wherever it is opening) or the filling will spill out into the oil and make a mess while frying!

If you do not have a mold, roll dough into small discs, place filling in the center and fold over to form a crescent shape.

Seal the edges well by pressing well after moistening them with water and press with fork at the edges for a fluted edge look.

Heat oil for deep frying and once the oil is hot, reduce the flame to medium low and gently fry on low heat, turning often until the gujiyas are golden and crisp.

Remove and place on absorbent paper towel lined plate to blot out the excess oil

Serve crisp, golden chocolate gujiyas filled with coconut, chocolate, walnuts and the inviting aroma of cinnamon, warm or at room temperature.

For a more chocolaty experience, drizzle melted chocolate over it or even better, dip half of each gujiya in melted chocolate and serve after the chocolate has set!!

Enjoy!!

NOTES:

Instead of grated chocolate, you can use small chocolate chips instead.

Use any kind of chocolate you like; dark, milk, white etc.

This same recipe can be used to make the traditional samosa shape instead of using the mold or making a crescent shape.

Add any kind of nuts in the filling or just omit it if you do not prefer nuts.

Do not overfill the pastries as they may tend to spill out.